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Pumpkin Bread

This is my favorite pumpkin bread recipe. It’s so easy to make, stays soft and moist for several days and freezes well.
Servings: 3 (7x3) loaves
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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Ingredients

  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour three 7x3 inch loaf pans.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps. I only mix it until most of the clumps are out.) Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Notes

Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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